Scale
Ingredients
- 3 cups of bone broth (chicken is more mild, but beef bone broth works as well
- 3 medium zucchinis, peeled and roughly chopped
- 1 large leek, chopped
- 1/4 cup basil, roughly chopped
- 3 tbsp olive oil
- Juice of 1/4 lemon
- 2 tsp sea salt
Instructions
- Set the instant pot to sauté and pour in 2 tbsp of olive oil
- Add the zucchini and sauté for 4-5 minutes
- Next, add in the leeks and basil and sauté for 2-3 minutes
- Turn the instant pot off sauté
- Pour in the bone broth, lemon juice, and season with salt
- Stir to combine
- Put the lid on the instant pot and set the vent to close
- Set it to manual, high pressure for 8 minutes
- Allow the pressure to release naturally and remove the lid when ready
- Either using an immersion blender or a high speed blender, puree the soup
- To serve, top the soup with more olive oil and fresh basil if desired
- NOTE : If using a stove top, follow all instructions above, and adjust cook time of the soup to 20-25 minutes or until vegetables are soft